1. Pick celery leaves, wash and cut into sections;
2. Cut tripe into strips;
3. Cut the tripe into strips and blanch, add a few drops of salad oil and a little salt to the celery in the water, then put it in a container;
4. Add salt, chicken essence, oil splash, minced garlic and mix well;
5. Spicy, spicy and delicious.
Tips:1. The method of oil splashing is very simple. Pour hot oil on the thick chili surface, and then put some cooked peanuts in it. I make one bottle at a time and keep it for slow use;
2. If there is no oil splash, you can use chili oil and a little chopped and cooked peanut instead;
3. The tripe is already well-ripe when bought;
4. After blanching the tripe and celery, do not over water, just mix it warmly, and the taste is better.
